Lavender Cheesecake Recipes

Steps:

• To make crust, crumb the graham crackers.
• Stir in the powdered sugar and butter until well blended.
• Press mixture into 9" springform pan, going halfway up the sides.
• Bake crust at 350 degrees for 8-10 minutes, let cool before filling.
• To make lavender syrup, mix sugar and water in a saucepan.
• Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg).
• Simmer until you have a heavy syrup (approx reduced by half).
• Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps.
• To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand).
• Add sugar 1/2 cup at a time, mixing in well after each addition.
• Mix in sour cream.
• Mix in vanilla and lavender syrup.
• Whisk eggs and yolks in a small bowl.
• Add egg mixture to batter and mix in until just mixed.
• Fold in whipped cream taking care not to over mix.
• Pour into cooled crust.
• Bake at 450 degrees for 8-10 minutes.
• Reduce heat to 225 degrees and bake for 1 hour 15 minutes.
• Turn off heat and open oven door slightly, let cool in oven 30 minutes.
• Remove from oven and let cool on the counter 30 minutes.
• At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side.
• Leave on pan bottom and refrigerate for 3 hours.
• To make frosting, mix sour cream and sugar, sweetening to taste.
• Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle.
• To make piping, whisk together lavender syrup and cornstarch in a saucepan.
• Add lemon juice and water.
• Stir over medium heat until mixture thickens.
• Color with food dye to desired shade of purple (or whatever you prefer).
• Let cool before decorating.

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.